Transferring images to a cake top can present challenges, and both the decorator's level of expertise and the complexity of the image will indicate what method should or can be used. Simple techniques include painting or piping on a marzipan or chocolate plaque to be laid on the cake, while a more complex method involves airbrushing with food grade colourings. The easiest method is to go to a cake shop that does edible image transfers and then transfer the image to rolled fondant, which then can be dried and placed on the cake.
- Skill level:
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Things you need
- Edible image transfer
- Rolled fondant
- Fondant rolling pin
- Small sifter
- Icing sugar
- Utility knife
- Piping gel
- Small knife
- Metal offset spatula
Cut the image from the paper on which it was printed.
Roll the rolled fondant with the rolling pin larger than the image to 1/4 inch thickness. Do this as evenly as possible. Sparingly use icing sugar sifted through the small sifter to prevent sticking.
Peel the image from its backing and brush piping gel on the back as evenly and thoroughly as possible.
Place the image carefully on the rolled fondant and lightly push on it so that it sticks well. Do not push hard enough to affect the thickness of the rolled fondant.
Use the utility knife to carefully trace around the pattern, cutting the fondant into the correct shape.
Lift the image carefully with a metal offset spatula and place on a rack or screen to dry flat.
Place the image on your cake. If you want it angled, pipe a bead of icing on the cake before placing the plaque to lean against it.
Tips and warnings
- Make sure your work area, equipment and hands are very clean, as rolled fondant will pick up any dirt or colour it comes in contact with.
- If your fondant feels too stiff to work with, add some edible vegetable glycerine to it, a quarter teaspoon at a time, not water. Knead the glycerine in.
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